I want to share with you not one but TWO new dishes I am absolutely LOVING right now and I think you will too!
We are not big red meat eaters, unless you are talking about a burger, then all bets are off. But when it comes to roasts, I’ve just never been a huge fan of them. Until I started tossing them into the slow cooker. It’s just so easy to set it and forget it, yet comes out drenched in flavor and so tender that you almost need to use a spoon to eat it. Almost.
Let me introduce to you this Peperoncino Roast Beef Slow Cooker Recipe. If you’ve never tried peperoncino peppers before, you’ve been missing out. Cause when I finally tried them this last year, that was exactly my sentiment. The flavor that these little bad boys infuse into the roast, along with a bit of seasoning and butter, is incredible. Absolutely, hands down, one of the easiest and tastiest roasts I’ve ever had. Period.
The second recipe that I think you are going to love is from the newest Lick Your Plate cookbook, written by Julie Albert and Lisa Gnat, aka, The Bite Me More Sisters. I’ve had the pleasure of getting to know these two over the last few months and they are such a riot! And their personalities are totally reflected in their recipes. Fun, bright, tasty and absolutely delicious!
To go along with the beef, I decided to try one of their recipes out: Fingerling Potatoes and Roasted Brussels Sprouts with Romesco Sauce. Ok, so maybe you are like me and are wondering what the heck is romesco sauce! Let me enlighten you for a minute. Romesco sauce is a Spanish flavor, quite often referred to as “Spanish Ketchup” and it can be served with just about anything from veggies to chicken to fish and pasta.
My very first taste of the sauce, I honestly thought to myself, “Huh. This is interesting. I’ve never had this flavor before.” And then I kept dipping my finger into the sauce to try more, and more and more! Basically, I couldn’t stop eating it! In the sisters recipe, you serve it alongside the roasted potatoes and sprouts and quite honestly, I could have dipped my entire PLATE into the sauce. It’s just THAT good.
So I wanted to share this is a simple meal that you can prepare for your family sometime this week. Add in a side salad and you are done!
Now, I must make mention here that I am WELL aware that the pictures of my roast beef are slightly overdone. Meaning the beef, not the actual picture. I was away from the house longer than planned and left the beef in the slow cooker a good hour or so too long. BUT BUT BUT…even with being overcooked, everyone STILL inhaled it because the flavor is just THAT incredible!
- Medium sized Roast
- One packet of Ranch mix
- One packet of Au Jus mix
- 5-7 peperoncino peppers
- 1/3 cup of butter, cut into cubes
- Place roast in slow cooker
- Sprinkle both packets over the roast
- Place cubes of butter all over the roast
- Place peperoncino peppers on top of the roast
- Set slow cooker for 6-8 hours on low
- Once roast is finished cooking, remove from slow cooker and place all of the leftover drippings/juice into a saucepan.
- Bring to a boil and let simmer for 10 minutes.
- Use a submersion blender to blend everything together.
- Serve with the beef
- I usually freeze my meat when I buy it, so I cook my roasts from frozen. You may need to adjust cook time if meat is already thawed.
- 4 medium plum tomatoes, cored and halved
- 2 tbsp olive oil
- 1 small garlic head
- 1 cup chopped roasted red peppers
- 1/2 cup roasted almonds
- 2 tbsp sherry vinegar
- 1 tsp kosher salt
- 1/4 cup olive oil
- 2 lb fingerling potatoes, cut lengthwise in thirds (or use baby red potatoes cut in half)
- 1 lb Brussels sprouts, stems removed and sprouts halved
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp dried rosemary (I added more)
- 1/4 tsp freshly ground black pepper
- Preheat oven to 375 degrees
- Place tomato halves on a baking sheet lined with parchment paper
- Drizzle 1 tbsp olive oil over tomatoes
- Slice about 1/4 inch off the top of the head of garlic, place on baking sheet with tomatoes.
- Roast for 45 minutes, until tomatoes are starting to caramelize around the edges and the center clove of the garlic is soft.
- Remove from oven, let cool slightly.
- Place tomatoes in a blender and squeeze garlic out of its skin into the blender.
- Add roasted red peppers, almonds, sherry vinegar and salt.
- Pulse to puree, slowly adding olive oil until emulsified and smooth.
- Remove from blender. (Can be stored in refrigerator for up to one week).
- Preheat oven to 400 degrees.
- Line a large baking sheet with parchment paper.
- In a large bowl, toss potatoes, brussels sprouts, olive oil, salt, rosemary and pepper.
- Place on baking sheet and roast for 15 minutes.
- Stir and continue roasting for 15 minutes more or until potatoes are golden and Brussels sprouts are tender.
- Serve romesco sauce with roasted potatoes and brussels sprouts.